STRESS FREE DIVIDING WITH NEW SQUARE 250
The new Square 250 from BACK-TECH, bought to the UK market by MONO Bakery Equipment, can divide dough for square products at a maximum rate of 4,500 pieces per hour and is ideal for large bakery plants that require 'stress free', fast production.
The Square 250 enables quality-conscious bakers to cut dough, whether leavened or unleavened. The dough load suffers no stress, even when highly leavened and with a humidity content of up to 80%, and a long resting time before cutting, the Square 250 is ideal for producing artisan breads such as ciabatta or the traditional French Pavé loaf.
Versatile and easy to use, the Square 250 has a sensor which controls the thickness of the fed dough and this can be easily adjusted without affecting the dough's moisture content and characteristic features.
Chris Huish, Technical Sales Manager for MONO explains: "The Square 250 does most of the work: the guillotine cutting guarantees a perfect weight and shape. This means that skilled staff can concentrate on more profitable tasks in the plant."
As well as being simple to clean, due to the cutting assembly being extractable and interchangeable, the Square 250 is completely silent when in operation.
For more information call
MONO Equipment on 01792 564000
Email: uksales@monoequip.com
